Best 7 Blueberry Cobbler Loaf Bread Recipes

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Indulge in a delightful culinary journey with our collection of delectable Blueberry Cobbler Loaf Bread recipes. From classic cobblers bursting with juicy blueberries to innovative twists that add a touch of surprise, we have something for every taste and occasion.

Dive into the timeless classic, the Blueberry Cobbler Loaf Bread, a symphony of sweet and tangy flavors. This comforting dish features a tender, fluffy bread base topped with a generous layer of plump blueberries, all enveloped in a golden-brown, buttery crust.

For those seeking a unique twist, try our Blueberry Cobbler Loaf Bread with Lemon Glaze. The bright citrus notes of lemon perfectly complement the sweetness of the blueberries, creating a tantalizing flavor combination.

For a delightful gluten-free option, our Blueberry Cobbler Loaf Bread with Almond Flour is a must-try. This recipe uses almond flour as a base, resulting in a moist, flavorful bread that is both nutritious and delicious.

If you're in a time crunch, our Easy Blueberry Cobbler Loaf Bread is the perfect solution. With its simplified ingredients and straightforward instructions, you can whip up this delectable treat in no time.

And for those who love a touch of rustic charm, our Blueberry Cobbler Loaf Bread with Cornmeal Crust is a delightful option. The cornmeal adds a subtle nutty flavor and a satisfying crunch to the bread.

No matter your preference, our Blueberry Cobbler Loaf Bread recipes offer a delightful treat that will satisfy your sweet cravings. So, preheat your oven, gather your ingredients, and let's embark on a delicious baking adventure.

Here are our top 7 tried and tested recipes!

BLUEBERRY LOAF



Blueberry Loaf image

An easy-to-make, delicious blueberry loaf that works equally well with fresh or frozen blueberries.

Provided by Meg

Categories     Bread     Quick Bread Recipes

Time 1h10m

Yield 12

Number Of Ingredients 9

1 ½ cups all-purpose flour
¾ cup white sugar
2 teaspoons baking powder
⅛ teaspoon salt
½ cup milk
¼ cup vegetable oil
1 egg
½ teaspoon vanilla extract
1 ½ cups blueberries

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease a loaf pan.
  • Mix flour, sugar, baking powder, and salt in a large bowl. Stir milk, oil, egg, and vanilla extract into flour mixture until batter is just blended. Gently fold blueberries into batter; pour into prepared loaf pan.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, 60 to 70 minutes.

Nutrition Facts : Calories 167.7 calories, Carbohydrate 27.8 g, Cholesterol 16.3 mg, Fat 5.4 g, Fiber 0.9 g, Protein 2.6 g, SaturatedFat 1 g, Sodium 116 mg, Sugar 14.9 g

BLUEBERRY MUFFIN BREAD



Blueberry Muffin Bread image

Adapted from my favorite Blueberry Muffins, this blueberry muffin bread is soft, moist, and loaded with blueberries. Since there's no individual muffins, this muffin batter goes from the mixing bowl to the oven in minutes. Though this quick bread is outstanding on its own, a swirl of blueberry jam and sprinkle of crumble topping create an outstanding crust.

Provided by Sally

Categories     Breakfast

Time 3h

Number Of Ingredients 13

2 cups (250g) all-purpose flour (spoon & leveled)
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup (115g) unsalted butter, softened to room temperature
1/2 cup (100g) granulated sugar
1/4 cup (50g) packed light or dark brown sugar
2 large eggs, at room temperature
1/2 cup (120g) sour cream, at room temperature
1 and 1/2 teaspoons pure vanilla extract
1/3 cup (80ml) milk, at room temperature
1 and 1/2 cups (250g) fresh blueberries*
optional: 2 Tablespoons blueberry jam and/or crumb topping (see recipe note)

Steps:

  • Adjust the oven rack to the lower third position and preheat the oven to 350°F (177°C). Grease a 9×5 inch loaf pan or coat with nonstick spray. Set aside.
  • Whisk the flour, baking soda, baking powder, and salt together in a large bowl.
  • Using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the butter, granulated sugar, and brown sugar together on high speed until smooth and creamy, about 2 minutes. On medium speed, add the eggs one at a time, beating well after each addition. Beat in the sour cream and vanilla extract on medium speed until combined. With the mixer running on low speed, add the dry ingredients and milk into the wet ingredients and beat until no flour pockets remain. Fold in the blueberries.
  • Spoon the batter into the prepared baking pan. See note if adding streusel or blueberry jam swirl. Bake for 60-65 minutes, loosely covering the bread with aluminum foil at the 30 minute mark to help prevent the top and sides from getting too brown. A toothpick inserted in the center of the loaf will come out clean when the bread is done. Remove from the oven and allow the bread to cool completely in the pan set on a wire rack.
  • Cover and store bread at room temperature for 2 days or in the refrigerator for up to 1 week.

BLUEBERRY BREAD



Blueberry Bread image

Blueberry Bread is a quick bread made in just 5 minutes without yeast! You'll love this easy Blueberry Bread Recipe. It's perfect for Saturday mornings, Easter and Mother's Day brunch and so much more! Make it into a Blueberry Loaf Cake by drenching it in glaze!

Provided by Julie Blanner

Categories     Breakfast     Brunch

Time 1h10m

Number Of Ingredients 12

1 cup white granulated sugar
2 cup all purpose flour
1 tablespoon baking powder
½ teaspoon salt
1 large egg
1 cup milk
⅓ cup vegetable oil
1 cup blueberries ((1/2 pint))
3 tablespoons butter (melted)
1½ cups powdered sugar
1 teaspoon vanilla
1½ teaspoons heavy cream (can substitute milk)

Steps:

  • Grease large 1½ pound loaf pan and preheat oven to 350°F.
  • In a large mixing bowl or mixer, combine sugar, flour, baking powder and salt.
  • Beat eggs, milk and oil.
  • Gradually add dry mixture to wet until just moist.
  • Fold in blueberries.
  • Pour batter into pan an inch and a half below to compensate for rise.
  • Optional: sprinkle sugar on top just before baking if you're not topping with glaze.
  • Bake 50-60 minutes. Allow to cool on wire rack 10-15 minutes before removing from loaf pan.

Nutrition Facts : Calories 303 kcal, Carbohydrate 61 g, Protein 4 g, Fat 5 g, SaturatedFat 3 g, Cholesterol 28 mg, Sodium 166 mg, Fiber 1 g, Sugar 40 g, ServingSize 1 serving

BEST EVER BLUEBERRY COBBLER



Best Ever Blueberry Cobbler image

This recipe works great with other cobbler fruit and is an excellent light dessert that isn't too sweet! Serve with whipped cream or vanilla ice cream.

Provided by Jen

Categories     Desserts     Fruit Dessert Recipes     Blueberry Dessert Recipes

Time 1h

Yield 6

Number Of Ingredients 10

3 cups fresh blueberries
3 tablespoons white sugar
⅓ cup orange juice
⅔ cup all-purpose flour
¼ teaspoon baking powder
1 pinch salt
½ cup butter, softened
½ cup white sugar
1 egg
½ teaspoon vanilla extract

Steps:

  • Preheat oven to 375 degrees F (190 degrees C).
  • In an 8 inch square baking dish, mix blueberries, 3 tablespoons sugar, and orange juice. Set aside. In a small bowl, thoroughly mix flour, baking powder, and salt. Set aside.
  • In a medium bowl, cream butter and 1/2 cup sugar until light and fluffy. Beat in egg and vanilla extract. Gradually add flour mixture, stirring just until ingredients are combined. Drop batter by rounded tablespoons over blueberry mixture. Try to cover as much of filling as possible.
  • Bake in preheated oven for 35 to 40 minutes, until topping is golden brown and filling is bubbling.

Nutrition Facts : Calories 335.5 calories, Carbohydrate 45.6 g, Cholesterol 71.7 mg, Fat 16.6 g, Fiber 2.1 g, Protein 3.3 g, SaturatedFat 10 g, Sodium 142.1 mg, Sugar 31.4 g

LEMON BLUEBERRY BREAD



Lemon Blueberry Bread image

Of all the quick breads we had growing up, this beautiful lemon blueberry bread is the best! The citrus glaze adds a lustrous finish and locks in moisture. -Julianne Johnson, Grove City, Minnesota

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 1h15m

Yield 1 loaf (16 slices).

Number Of Ingredients 14

1/3 cup butter, melted
1 cup sugar
3 tablespoons lemon juice
2 large eggs, room temperature
1-1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup 2% milk
1 cup fresh or frozen blueberries
1/2 cup chopped nuts
2 tablespoons grated lemon zest
GLAZE:
2 tablespoons lemon juice
1/4 cup sugar

Steps:

  • In a large bowl, beat the butter, sugar, lemon juice and eggs. Combine the flour, baking powder and salt; stir into egg mixture alternately with milk, beating well after each addition. Fold in the blueberries, nuts and lemon zest. , Transfer to a greased 8x4-in. loaf pan. Bake at 350° for 60-70 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack. , Combine glaze ingredients; drizzle over warm bread. Cool completely.

Nutrition Facts : Calories 181 calories, Fat 7g fat (3g saturated fat), Cholesterol 38mg cholesterol, Sodium 149mg sodium, Carbohydrate 27g carbohydrate (17g sugars, Fiber 1g fiber), Protein 3g protein.

GLAZED LEMON-BLUEBERRY LOAF



Glazed Lemon-Blueberry Loaf image

With a name like Glazed Lemon-Blueberry Loaf, you know you're in for a treat. Tangy and sweet, thanks to the fresh blueberries and lemon juice, the secret to this recipe is stirring sour cream (or plain yogurt) into the batter for an ultra-moist crumb! And because this is lemon-blueberry bread, we couldn't resist upping the flavor with a lemon-extract and powdered sugar glaze on top-don't skip it, really! True lemon lovers might want to add an garnish of fresh zest for an extra pop of citrus.

Provided by By Arlene Cummings

Categories     Side Dish

Time 3h15m

Yield 12

Number Of Ingredients 13

1/2 cup butter, softened
1 cup granulated sugar
2 eggs
2 teaspoons vanilla
1 cup sour cream or plain yogurt
Grated peel and juice of 1 lemon
2 cups Gold Medal™ all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 cup fresh blueberries
1 cup powdered sugar
2 teaspoons whipping cream or milk
1 teaspoon lemon extract

Steps:

  • Heat oven to 350°F. Grease bottom only of 9x5-inch loaf pan with shortening or cooking spray.
  • In medium bowl, beat butter and granulated sugar with electric mixer on medium speed until smooth. Beat in eggs, vanilla, sour cream, lemon peel and juice. Stir in flour, baking soda and baking powder.
  • Fold in 3/4 cup of the blueberries. Spoon batter into pan. Sprinkle remaining 1/4 cup blueberries on top.
  • Bake 55 to 60 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan to cooling rack. Cool completely.
  • In small bowl, mix glaze ingredients until smooth. Drizzle glaze over loaf. Let stand until set before slicing.

Nutrition Facts : Calories 320, Carbohydrate 45 g, Cholesterol 60 mg, Fat 2 1/2, Fiber 1 g, Protein 3 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 230 mg, Sugar 29 g, TransFat 0 g

BLUEBERRY BREAD



Blueberry Bread image

You're only 4 ingredients away from this refreshingly fruit-filled quick bread!

Provided by By Betty Crocker Kitchens

Categories     Breakfast

Time 3h10m

Yield 1

Number Of Ingredients 4

1 package Betty Crocker™ wild blueberry muffin mix
3/4 cup water
3 tablespoons vegetable oil
1 egg

Steps:

  • Heat oven to 400°F. Grease bottom only of loaf pan, 8 1/2x4 1/2x2 1/2 or 9x5x3 inches.
  • Drain blueberries; rinse and set aside. Stir muffin mix, water, oil and egg in medium bowl just until blended. Stir blueberries gently into batter. Pour into pan.
  • Bake 8-inch loaf 40 to 50 minutes, 9-inch loaf 35 to 45 minutes or until toothpick inserted in center comes out clean and top of loaf is deep golden brown. Cool 15 minutes. Loosen sides of loaf from pan; remove from pan and place top side up on wire rack. Cool completely, about 2 hours, before slicing. Wrap tightly and store at room temperature up to 4 days, or refrigerate up to 10 days.

Nutrition Facts : Calories 90, Carbohydrate 12 g, Cholesterol 10 mg, Fat 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 0 g, ServingSize 1 Slice, Sodium 95 mg

Tips:

  • For a crispier topping, sprinkle the cobbler with brown sugar or granulated sugar before baking.
  • If you don't have a loaf pan, you can bake the cobbler in a 9x9 inch baking dish.
  • To make sure the cobbler is cooked through, insert a toothpick into the center. If it comes out clean, the cobbler is done.
  • Serve the cobbler warm with a scoop of vanilla ice cream or whipped cream.

Conclusion:

Blueberry Cobbler Bread is an easy and delicious dessert that can be enjoyed by people of all ages. The combination of sweet blueberries, a buttery cake-like topping, and a flaky crust make this cobbler a real crowd-pleaser. Whether you're serving it for a special occasion or just as a weeknight treat, this cobbler is sure to be a hit.

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